View Pit Stop page for race #27 by overdaul — Ghost race
View profile for Jack (overdaul)
| Official speed | 36.20 wpm (113.37 seconds elapsed during race) |
|---|---|
| Race Start | June 22, 2017 5:57:32am UTC |
| Race Finish | June 22, 2017 5:59:26am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 93.0% |
| Points | 0.00 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |